Cheese of The Month - February:
We enjoy this creamy, powerful cheddar grilled on toast, sandwiched with pickle or simply alone in a hefty cheddar chunk. Godminster Organic Cheddar is sealed in their distinct purple wax. A strapping truckle of cheese and one made from organic pasteurised cows milk.
For a limited time only, you can save 20% on this exquisite English Cheddar - try today or view more of our Special Offers!
Cheese of The Month - January: Munster
The beautiful burnt-orange rind of this pungent cheese is washed in brine and contains a buttery smooth interior. Munster is from Alsace, a French region on the German border that has a dense earthy feel compared to other similar soft cheeses. Magnificent with a dry white wine, or a Dutch blonde beer.
For a limited time only, you can save 25% on this smooth French cheese - try today or view more of our Special Offers!
Snowdonia Cheese Company produce this Extra mature cheddar that packs a punch. We love the unique flavour and the mild texture seldom found in cheeses of this strength. Retained in a tight black wax, Black Bomber is a pokey little cheese that marrys well with sharp and acidic accompaniments.
Winner of the 2010 Silver Medal at the Nantwich International Cheese Show & 2007 World Cheese Award Bronze winner, this select Extra Mature Cheese is often revered a cheddar with attitude.
This enticing and unique cheese is perfect for a festive feast or a winter warmer this December. It's sure to be highly saught after this Christmas, so try some today!
One of the most saught after seasonal cheeses in the world; Baked Vacherins are indescribably special. A soft ‘spooning’ cheese with a superb piney flavour that is only available from September through until May. We are blessed at Just Cheese to have a plentiful supply of this beautiful cheese for the time it is in season.
With a grayish yellow washed rind, many say 'the best lies within' with Vacherin, and we are inclined to agree. Shared between two, fresh from the oven with some torn Poilane bread it is one of our very favourite things. As the weather turns colder, we find Vacherin really comes into it's element as a heavenly winter warmer. Try some today, you can grab a peice of this seasonal delight for only £10!
Cheese of The Month - October: Stinking Bishop
This famous washed rind cheese has steadily grown in popularity thanks in no small part to it's formidable scent. Stinking Bishop is the name of the pear variety which is made into perry and used to wash the cows milk cheese. Whilst it's reputation may be founded on it's aroma, most people don't get so far to find out that underneath the rind resides a sweet fruity cheese which is buttery, indulgent and always leaves us wanting more at Just Cheese.
It's fame hit new heights when it was referenced in Wallace and Gromit as Wallace samples his favourite cheese - an even more pungent variant of Stinking Bishop - named "Stinking Archbishop". For us mere mortals however, we find Stinking Bishop packs the perfect pungency - never has something so smelly been so appealing; Try some today to find out what we mean!
Cheese of The Month - September: Morbier
A deceptively palatable washed rind cheese originally produced in a small village in Eastern France, and one of our favourites here at Just Cheese.
The distinct grey streak through the centre of Morbier is in fact vegetable ash - one which is entirely edible and adds a slightly smoky and gritty texture to the Alpine cheese. Made from unpasteurised cows milk, it has a lingering depth to the flavour that lasts long after eating.
Traditionally, Morbier consisted of a layer of morning milk and a layer of evening milk. Cheesemakers would end the day with leftover curd that was not sufficient to make an entire cheese, so they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel. The wheel was then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and to create a pleasantly pungent aroma.
Morbier has a smooth texture, mild taste and leaves a wonderful, nutty aftertaste with a sweet & buttery pungency.
Now you know it's life story, why not try some out? It couples harmoniously with a good Pinot Noir.
The characteristics of this cheese compliment a glass of real ale in a way so beautiful, it’s difficult to describe. The cows who 
produce the milk for this cheese are left to roam the hilly Lincolnshire Wolds. Simon and Tim Jones produce this unpasteurised cheese near Ulceby. The cheese has a lingering slightly fruity flavour and we like the way it cracks and crumbles when you cut it.
Lincolnshire Poacher Vintage is matured for at least 14 months which allows the flavours to develop and the cheese mature. Ideal for a Ploughmans or simply on its own, Lincolnshire Poacher is one of Britain’s cheeses we are immensely proud of. So cut off a hefty chunk, pour yourself an ale and enjoy with a spoonful of Woodbridge Chutney. That’s what we’re doing…. Hic!
Summer is now upon us, and with it comes an armful of fresh seasonal flavours. One of our favourite summertime cheeses is unquestionably, Rosary Goats Cheese and for 
that reason alone, we have decided to make it our star this month.
Made on the border of Hampshire and Wiltshire in Langford, Rosary is light, fresh and wakes up any salad you decide to tear it into. We have a penchant here for Rosary goats cheese crushed into crusty bread and draped with sun-blushed tomatoes.
The flavour combination of goats cheese and figs is a timeless one.
Why not try it alongside a smear of Tracklements Organic Fig Relish, we find them both perfect partners that typify our favourite season of the year.
With the sun out, barbecues fired up and the first spoils of the vegetable patch beginning to emerge, spoiling yourself with some heavenly, almost ethereal goats cheese is certainly the way to welcome the beginning of Summer.
As the clocks go back, the sun comes out to play that little more often and as we begin to make use of our summer wardrobes, our diets habitually change in accordance to the seasons.
Here at JustCheese, as we clean off the barbecue and fire it up for the very first time, the simple supper of crusty bread, some soft cheese and wine is never far from our minds. Our Cheese of the month for this time of year has to be Brillat-Savarin.
Named after a famous French gastronome, the cheese was originally called Magnum. During the mid seventies the famous Parisian fromagerie Androuet renamed this cheese in honour of the author of The Physiology of Taste, Msr Jean Anthelme Brillat-Savarin.
Brillat-Savarin is an extremely indulgent cheese made from full fat cows milkwith addedcream.
The cheese stands tall compared to similar styled cheeses and the dense, creamy interior smeared over crusty bread is something we look forward to on warm, sunny days. The bubbles in champagne partner perfectly with Brillat-Savarin but equally as perfect a combo can be made with a blonde beer.
So as the summer looms nearer and you venture out into the garden enjoying the smells of freshly cut grass, oak chips on the barbecue and burnt sausages, make some time for the creamy and indulgent Brillat-Savarin and a bottle of speciality beer.